pumpkin pecan no-bake cheesecake pie

Ingredients

• Servings: 8
• 2 (8 ounce) packages reduced-fat cream cheese, softened
• 3/4 cup white sugar
• 1 (15 ounce) can pure pumpkin (such as libby's®)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped pecans, divided
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup whipped topping, or to taste (optional)

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• beat cream cheese and sugar together in a large bowl until creamy and smooth. mix pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla extract into cream cheese mixture, scraping down the sides of the bowl, until mixture is smooth.
• fold 1/3 cup pecans into the pumpkin mixture; spread into the graham cracker crust. sprinkle remaining pecans over pumpkin mixture. cover pie with plastic wrap.
• refrigerate until set, 4 hours.
• cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.